>> Thursday, April 16, 2015

You guys know I’m a biscuit fiend. (What gave it away? These 10,000 biscuit recipes?) I made this delicious slow cooker soup yesterday (I’ll post that recipe soon, too), and I always serve soup with biscuits, cornbread, or some other bready bread bread on the side. It’s just, like, a requirement. An essential part of the meal. Not to be skipped. Ever.

Especially now!

SPINACH + CHEDDAR “BUTTERMILK” BISCUITS

What you’ll need . . .

2 cups white whole wheat flour

1 cup bread flour

1 tablespoon baking powder

1 teaspoon baking soda

4 tablespoons Earth Balance (or salted butter)

1-1/4 cup Greek yogurt

1-3 tablespoons water

1 cup finely chopped spinach (I used baby spinach)*

1/2 cup shredded sharp cheddar cheese

* I think basil or any other “soft” greens would work great too!

Method . . .

Preheat your oven to 450 degrees F.

Whisk together the flours, baking powder, and baking soda in a large bowl.

Cut in your Earth Balance or butter -- I simply used my hands to blend until the mixture resembled coarse meal.

Toss in the Greek yogurt, spinach, and cheddar cheese. Mix with a spatula (or your hands) until everything is moistened. You may need to add another couple tablespoons of water so everything sticks together (but isn’t sticky).

Then flour a work surface and take your ball of dough and flatten it with the palm of your hand. It should be around 1/4 to 1/2 inch thick.

Take the ring of a Ball jar (standard size) and cut out your biscuits. Place them on an ungreased cookie sheet.

Bake for 8-10 minutes, until edges are golden brown. Let cool a few minutes before serving. Store in an airtight container in your fridge for several days.